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Slow Cooker Chicken Noodle Soup Recipe

Slow Cooker Chicken Noodle Soup Recipe
 

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10 MINS 


 Low for 6-8 hours or on High for 3-4 hours


Serves 6-8 people

INGREDIENTS
1.5 kg boneless, skinless chicken thighs
3 carrots, sliced
3 celery stalks, sliced
1 large onion, chopped
3 cloves garlic, minced
2 liters chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
250g egg noodles
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

 

METHOD

1. Slice carrots, celery, and chop the onion. Mince the garlic.

 

2. Place the boneless, skinless chicken thighs in the slow cooker.

 

3. Add sliced carrots, sliced celery, chopped onion, minced garlic, bay leaf, dried thyme, and dried rosemary.

 

4. Pour the chicken broth over the ingredients in the slow cooker.

 

5. Season with salt and black pepper to taste. Stir gently to combine.

 

6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

 

7. Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.

 

8. About 30 minutes before serving, add the egg noodles to the slow cooker. Stir well and continue cooking until the noodles are tender.

 

9. Discard the bay leaf. Ladle the chicken noodle soup into bowls.

 

10. Garnish with chopped fresh parsley and serve with lemon wedges on the side.



HANDY TIP

For an extra boost of flavor, consider adding a splash of fresh lemon juice to the soup just before serving. It adds a bright and citrusy element to the broth.

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